Tag: fig

We have some friends that live nearby who are having their kitchen renovated. For the next few weeks, all they’ll have to cook on is a single-burner camping stove.

We’ve been in the exact same position in the past – it’s such a drag! We invited them round to ours for dinner tonight so we thought we’d cook them something that they can’t currently make at home.

Justin’s making the main course – chicken breasts filled with a fennel, pastrami and chicken mousse with a spinach and pine nut lasagne – and I’m making the dessert.

In keeping with the loosely Mediterranean theme, I’ve cooked a honey-roasted fig & marzipan tart. You can buy ready-made shortcrust pastry to make the base, but it’s really easy to make yourself at home – a 2-minute job… honest!

I’ve not made this tart before – I hope it’s a hit tonight!

Baked rice pudding

2017-06-21 15:07:44

Prep Time

10 min

Cook Time

1 hr 30 min

Prep Time

10 min

Cook Time

1 hr 30 min

Ingredients

100g/3½oz short-grain pudding rice

400ml/14fl oz single cream

400ml/14 fl oz full-fat milk

50g/2oz caster sugar

freshly grated nutmeg

Add ingredients to shopping list

If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

Instructions

Preheat the oven to 150ºC/300ºF/Gas mark 2

Put the rice into a sieve and rinse under a cold water tap

Drain off excess water and put the rice into a shallow, wide oven-proof dish

Put the cream, milk, sugar and a generous grating of nutmeg into a medium-sized saucepan

Put the saucepan on a medium heat and stir until the sugar has dissolved

Remove from the heat and carefully pour the liquid over the rice and give it a little stir

Bake the rice mixture for 1½ hours, by which time the pudding should be a golden brown top

It’s been a while since I shared a bread recipe – this one is for a fig, walnut and blue cheese loaf. It’s a recipe I devised myself and the resulting loaf is a great accompaniment to a cheese board or ploughman’s lunch.